Production method: add 792 liters of water, weigh and dissolve 285 kilograms of honey, heat and sterilize at 60℃, then cool to 22℃ to obtain 1 0,000 liters of honey diluent, add 1 kg of mud sake yeast, and carry out alcohol fermentation (the method is the same as above) to obtain 952 liters of semi-finished honey wine, and then add 952 liters of water to dilute it twice and move it into the diameter. This semi-finished wine can be divided into two parts. Part of it can be used with seasoning in the next production and stored in a cool place. The other part is sterilized by heating at 60℃ 15 minutes, cooled to 25℃, refined and filtered, and stored for 2 ~ 3 months, which is the mature honey fermented nutritional drink.
Quality standard pH3 Total sugar 0.6% Total nitrogen 30mg/ 100g Acidity 73.2 (acetic acid 4.4%) Alcohol 0.
The product is characterized by light yellow transparent liquid, strong sour taste, the fragrance of honey itself, and the fragrance produced by blending and fermentation. Almost no sugar, it is an ideal drink for people with obesity, hypertension and diabetes.